G.F. Pumpkin Muffins

Fall is one of my favorite times of year! The leaves changing color, the days cooling off, and all of the phenomenal foods and flavors that comes along with it. One of the key tastes of fall is pumpkin, so I wanted to make a nice festive treat for brunch the other morning with two of my best friends! They turned out great and really were a great addition to my fall recipe list! Here's the recipe:



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Preheat your oven to 375 degrees Fahrenheit. Line your muffin tin with paper liners. In a large bowl, whisk together 3 eggs, 2 tbsp of molasses (regular pancake syrup will work great too!), and one 15oz can of pumpkin. Set the bowl aside and get out another bowl. In the second bowl, whisk together 1 cup of brown rice flour, 1/2 cup of potato starch, 1/4 cup of tapioca flour, 1 cup of sugar, 2 tsp of baking powder, 1/2 tsp of xanthan gum, 1/2 tsp of salt, and 2 tsp of pumpkin pie spice. Then take 1 stick of softened butter and mix it into the dry mixture, the texture should be crumbly. Add in the liquid ingredients to the dry ingredients a little at a time mixing well after each addition. Once all of the ingredients are added, beat for 1-2 minutes, until the batter is fluffy. Fill up the muffin cups until almost full. Bake for 25 minutes or until the center muffin springs back when lightly touched. Remove from the oven and transfer to a cooling rack.

ENJOY!